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Can processed foods be phealthy?
Eric A. DeckerDepartment of Food Science
University of Massachusetts, Amherst
Today’s Public Health Message
Processed Foods are Evil!!
The Indypendenthttp://www indypendent org/2009/07/23/bacon as weapon/
Amy Jusselhttp://www.shapingyouth.org/
http://www.indypendent.org/2009/07/23/bacon-as-weapon/
H d ti
Fermentation
Hydrogenation
I t t ifi ti
Hydrolysis
Interesterification
Particle Size ReductionEmulsification
Plant MaterialExtrusion
What isn’t a Processed FoodWhat isn t a Processed Food
Pick Pick Pi kPick
Wash Wash
Pick Pick
Wash
Wax Vacuum CoolTransport
Controlled AtmosphereStorage
Transport
Kitchen Process
BakeChop and Wash
Transport and Eat Dress and EatEat
Benefits of Processed Foods Increased Spending PowerIncreased Spending Power
• Food Cost are decliningFood Cost are declining
23.4% in 1929
9.6% in 2008
Benefits of Processed Foods Ti MTime Management
• 1887: Half of a households labor1887: Half of a households labor hours were for preparing foods
2010• 2010: – Food preparation < 25 min/day– Shopping for foods (< 15 min/day)
• Allowed dual working households • More leisure time
Benefits of Processed Foods H lthi F dHealthier Foods
• Food fortification:– Niacin Pellagra in the United
States, 1938-1954.
Miller D F 1978Miller, D.F., 1978
– Vitamin D in milk and ricketsI di i lt d it– Iodine in salt and goiter
– Folate in cereal foods and neural tube defects28% d ti b t 1995 t 1999 ft
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• 28% reduction between 1995 to 1999 after mandatory fortification in 1996
Life without Processed Foods
• Can we:• Can we:– Grow the majority of our own foods
G t d l f h lth f d– Get a year round supply of healthy foods– Make all foods from scratch
• The food processing industry needs to p g yplay a large role in improving the food supply?pp y– Especially true for low income Americans
The Healthy Processed Food DilemmaDilemma
• For a Food to Impact Health it must be Eaten:– Taste Great– Be a Good Value– Be Convenient
Why Do We Need to Improve the Food Supply
If foods are causing health problems thisIf foods are causing health problems this indicates that they can also be an
important component ofimportant component of
preventative health care strategies
Producing healthier foods will require moreProducing healthier foods will require more knowledge of what foods do and new technologies to make food healthiertechnologies to make food healthier
Obesity: How did we get here and what can we do about it?
• Increase caloricIncrease caloric consumption– Increased portion size– Increased food
accessibilityM ti t f
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– More eating out of home
– More frequent eatingMore frequent eating• Decreased exercise
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Portion SizePortion Size
• If people are given excess food they willIf people are given excess food they will over-consume
People given 1000 g of mac and cheese ate– People given 1000 g of mac and cheese ate 30% more calories than those given 500 g (Rolls, Morris, Roe, 2002).( , , , )
• Portion-size control meals are an effective method for weight lossmethod for weight loss
Weight Loss in Women Consuming Portion Controlled Entrees 2 times/dayPortion Controlled Entrees 2 times/day
(Hannum et al., 2004)
* Challenge = Sodium * *
* * *
g
*
Self-select diet was base off Food Guide Pyramid
Omega-3 Fatty AcidsOmega 3 Fatty Acids
• Under-consumedUnder consumed• Expensive
Lif ti t iti l i t• Lifetime nutritional requirement
Sudden deathreduced by 47% reduced by 47%
(p=0.0136)
Omega‐3 fortified Yogurt (350 mg DHA/serving) Decker and McClements, UMass Food ScienceDecker and McClements, UMass Food Science
Like extremely
t l ( 7 07) Like very much
Like moderately
control (=7.07)
Like slightly
Neither like nor dislike
algae enrichedyogurt (=6.96) Neither like nor dislike
Dislike slightly
y g ( )
Protein Encapsulated Omega 3Dislike moderately
Dislike very much
Protein Encapsulated Omega-3
y
Dislike extremely
Active PackagingM t l Ch l ti P k iMetal-Chelating Packaging
Julie Goddard, UMass Food ScienceReplaces EDTAEnables Additive Free Label claimEnables Additive Free Label claimMaintains Product Quality
Cancer Chemoprevention by Phytochemicals H Xi UM F d S iHang Xiao, UMass Food Science
Orange peel has been used in traditional Asian
medicine for upsetmedicine for upset stomach, skin
inflammation and l i
Polymethoxyflavones
muscle pain
(PMFs)Surh. YJ. NRC. 2003.
Orange Flavonoids and Colon Cancer
5HPMFM12
SW620
25
30
SW 620 M13M11 5HPMF
15
20
μM
)
SW 620
SW 480
MicroM) 50-100 fold
stronger
SW480 M1
5
10
IC50
(μIC50
(M
M20
5HPMF M2 M3 M1
M3
Control 5HPMF M2 M3 M1
M3
Investment in Food ScienceInvestment in Food Science• Food Industry is y
– 8-10% of GDP (approximately $1 trillion)– 15% of workforce
• Value added Food Processing is approximately 80% of Food Industryapproximately 80% of Food Industry
• Federal Research Investment is $142 billionbillion
• Food Science Research Budget is less th $50 illi 0 4% f f d lthan $50 million = 0.4% of federal research budget
ConclusionsConclusions• Processed foods are a critical component of
developing food based approaches fordeveloping food based approaches for preventative health care strategies
• Processed foods that will improve health must• Processed foods that will improve health must taste good, be convenient and have good value or they will not be incorporated into the diety p– These challenges will require investment in science
for technology development
Challenges to Improving the Food Supply
• It’s easy for a food company to makeIt s easy for a food company to make money selling junk.
• Incentives are needed to stimulate• Incentives are needed to stimulate research investments to make healthy foodsfoods– Public research support
P bli P i t h t hi– Public-Private research partnerships– Strict regulations on health claims (current regulation is from 1938)
• Can only make claims for healthy population
Sugar and Health?Sugar and Health?
The issues:The issues: Calories from sugar are too high
Hard to change consumer behavior– Hard to change consumer behavior• Americans love sweet foods• Could sugar consumption be reduced by slowCould sugar consumption be reduced by slow,
long-term reduction?– People don’t accept sugar alternativesp p g
• Non-caloric sweetners (Nutrasweet vs Stevia)– Efficacy of non-caloric sweeteners?
Mean ({+/-} SEM) changes in body weight, fat mass, and fat-free mass during an intervention in which overweight subjects consumed beverages containing either sucrose (n = 21) or artificial
sweeteners (n = 20) daily for 10 wk
Copyright ©2002 The American Society for Nutrition
Raben, A. et al. Am J Clin Nutr 2002;76:721-729
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